Cheddar And Corn Pulled Pork Pancakes With Jalapeno-Bacon Syrup
Here’s a reason to get out of bed in the morning: corn and cheddar pancakes laced with pulled pork and smothered in jalapeno and bacon syrup, made with Dickey’s Chili Pork Butt Rub. Not a morning person? No problem! You can indulge in this dish at any time, 24/7.
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2 Pkg Jiffy Corn Mix
3 Tbsp Vegetable Oil
1 Cup Milk
1 Cup Shredded Cheddar Cheese
1 Cup Pulled Pork
5 Slices Smoked Bacon
1 Fresh Jalapeno (seeded and minced)
1 Cup Maple Syrup
1 Tsp Dickey's Chili Pork Butt Rub
Prepare the jalapeno bacon syrup first. Dice cold bacon into 1/2 inch pieces and place into a saute pan over medium-high heat. Render and cook bacon until almost crisp.
Pour out half of the bacon fat, add finely chopped jalapenos and saute for 2-3 minutes to soften, add Dickey’s Chili Pork Butt Rub. Remove the pan from the heat and pour the syrup into the pan. Mix the syrup well and let stand to infuse syrup for 20-30 minutes.
Preheat griddle to 350°F.
Combine Jiffy corn muffin mix, eggs, vegetable oil, and milk in a mixing bowl. Mix until smooth. Add cheddar cheese and pulled pork, mix well.
Portion 1/4 cup batter onto a lightly oiled 350°F griddle when pancake bubble around edges flip over.
Cook pancakes until the second side is golden brown. Remove from griddle and stack 2-3 pancakes on each plate.
Serve pancakes with butter and jalapeno bacon syrup.